AIR FRYER FALAFEL

Ingredients

• 2 cans (14-ounce) organic no salt added chickpeas , rinsed, drained well & patted dry
• 1 small red onion , roughly chopped
• 3 garlic cloves
• 2 tbsp fresh lemon juice
• 1/3 cup fresh parsley
• 1/3 cup fresh cilantro
• 3 tbsp nutritional yeast
• 1 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp salt
• black pepper
• 2 tbsp superfine blanched almond flour , you can also sub with gluten-free oat flour, chickpea flour or even regular all purpose flour if not gluten-free.
• 1 tsp baking soda

Instructions

1. Place drained chickpeas in a food processor with onion and garlic. Pulse for about 30 seconds until the chickpeas are mostly smooth.
2. Add lemon juice, parsley, coriander, nutritional yeast, paprika, cumin, ground coriander, salt and pepper. Blend again until smooth and combined. Then stir in the flour and baking soda.
3. Take a tablespoon-sized scoop of the mixture and roll into a ball or form into patties. Repeat with remaining mixture. It should make around 15 falafel. Place the patties in the fridge for 30 minutes (or the freezer for 10 minutes) to firm up.
4. When ready to cook, lightly coat each falafel with avocado oil spray. Working in batches, place patties in a single layer in the air fryer basket. Turn the air fryer to 375F and cook or 12-13 minutes, flipping each one over half-way through.
5. Best served hot but will keep for 2-3 days in an airtight container in the fridge or freeezer for up to 3 months.